Baked Spinach and Cheese Ranch Potato Cakes #RSC
photo by MaryOne Perfect Bite
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
8 potato cakes
- Serves:
- 4
ingredients
- 453.59 g red potatoes, coarsely grated and drained
- 118.29 ml finely chopped fresh spinach
- 118.29 ml finely chopped shallot
- 28.34 g package Hidden Valley® Original Ranch® Dressing and Seasoning Mix, mix divided use
- 2.46 ml coarsely cracked black pepper
- 118.29 ml grated parmesan cheese
- 29.58 ml all-purpose flour
- 9.85 ml lemon juice, divided use
- 118.29 ml plain Greek yogurt
- 44.37 ml mayonnaise
-
Garnish
- lemon slice
directions
- 1) Preheat oven to 400 degrees F. Generously coat a 13 x 9-inch pan with nonstick cooking spray.
- 2) Combine drained potatoes, spinach, shallots, 5 teaspoons seasoning mix, black pepper, Parmesan cheese, 1 teaspoon lemon juice and flour in a large bowl. Mix well.
- 3) Using a 1/4-cup measure, drop 8 small mounds of mixture onto prepared baking sheet. Lightly press each mound to form a cake that is 1-inch high. Spray tops lightly with nonstick cooking spray. Bake for 30 minutes.
- 4) Meanwhile, combine yogurt, mayonnaise, remaining 5 teaspoon seasoning mix and 1 teaspoon lemon juice in a small bowl. Mix well.
- 5) Transfer potato cakes to a serving platter and top each with a small dollop of yogurt sauce. Garnish with lemon slices.Serve immediately. Yield: 8 potato cakes.
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